Fork & Wrench's co-owner Andy Gruver was happy. "We're excited for both things. We had 50 or 60 guys apply for the job, including a guy from Belgium, Gruver said. "Cyrus wanted to be in a spot where he can be creative. And Sajin is moving to New York. We're really excited for her."

Keefer was happy. "I had gone up [to Fork & Wrench] before I took the job [at Birroteca). What they had set up was really reminiscent of where I wanted to go," Keefer said. "These guys have their act together."

Keefer said it was the broad outlook at Fork & Wrench that appealed to him.

"I don’t want to use the word fusion, but in a sense it really is," Keefer said. "There are no boundaries. It’s a global concept more than Birroteca. It's really inspiring that they want creativity."

The chef had kind words for Birroteca and its owner, Robbin Haas. "I'm going to be hanging out at Birroteca when I'm not working," he said.

Keefer's last day at Birroteca is Wednesday, and he'll be joining Fork & Wrench on May 21.

Renae, whose last day at Fork & Wrench is June 23, was happy, too.

Renae said she had been planning to move to New York, where her boyfriend works as a professional photographer, to open a new restaurant. She'll still be moving to New York, but she won't be opening a new restaurant; Renae is expecting a child.

"I'm taking some time off, and enjoy having an actual life" Renae said. "It’s really demanding being a professional chef. I'm excited to kind of experience what everyone gets to experience."

Renae had kind words for Keefer, with whom she'll be cooking at New York’s famed James Beard House on May 30 along with the Food Market's Chad Gauss.

"I'm very excited to work together," Renae said. “I've known [Keefer] for at least 2 1/2 years. He's definitely one of those people where you can see his passion for his food."

Dinner at Magdalena, the restaurant in the newly opened Ivy Hotel, is gorgeous. The space, the drinks and the food come together to create one of the loveliest dining experiences Baltimore has to offer.